- 3 1/2 ounces [100 g] carrots
- 10 ounces [300 g] potatoes
- 3 1/2 ounces [100 g] tomatoes
- 1 3/4 ounces [50 g] leek
- 1 3/4 ounces [50 g] cabbage
- 4 cups [1 L] cold water
- A few grossly chopped celery leaves
- 2 teaspoons [10 mL] freshly chopped chervil
- Pepper, to taste
- Diet salt, to taste [optional]
|
- Well rinse carrots, potatoes, tomatoes, leek and cabbage.
- Peel then dices carrots and potatoes.
- Cut each tomato into 4 segments.
- Finely mice leek and cabbage.
- Reserving tomatoes segments, mix together all remaining ingredients into a large casserole.
- Pour in cold water; add grossly chopped celery leaves and half of freshly chopped chervil.
- Simmer soup over medium heat for 50 minutes, adding in tomato segments after 40 minutes.
- Pepper and, if needed, salt soup to taste using diet salt.
- Serve soup into individual bowls, sprinkled with remaining freshly chopped chervil.
|
